2 Treats in 1! Make These Ice Cream Cone Cupcakes

We’re nearing the end of National Ice Cream Month but we aren’t even close to nearing the end of ways we can hack our favorite warm weather treat. Next up, a bit of a riff on the old ice cream cone. In fact, this version completely skips the ice cream for a delicious cupcake treat. Get the adorable kit in our shop!

1. Preheat oven to 350 degrees F and prepare cupcakes according to package directions. Place ice cream cones in a mini cupcake pan and fill halfway with cake batter. Bake according to package directions.

2. Let cupcakes cool completely before frosting with a pastry bag and jumbo star tip. Top with sprinkles and melted chocolate. Garnish with a maraschino cherry!

Now let’s get started!

Begin by gathering your ingredients.

Then prepare the cake mix according to package directions.

Place ice cream cones in a mini cupcake pan. Fill halfway full with cake batter. Pro tip: Use an ice cream scooper for a cleaner and more precise pour. Pop those bad boys in the oven.

After cupcakes have completely cooled, frost with a pastry bag and jumbo star tip.

Top frosting with a few sprinkles.

I mean it looks so good as is, we could almost stop here…

But we just can’t help but take it to the next level with a little “fudge” topping. Melt your chocolate chips and drizzle over the frosting using a pastry bag or plastic bag with the corner cut off.

And for the final touch, put a cherry on top!

These are WAY too cute, don’t you agree?

We recommend tackling this cupcake with the classic wooden ice cream spoon.

What are your favorite ice cream recipes or hacks? Let us know in the comments section below!

Sarah is a former Brit + Co-er who is the woman behind Miss Jones Baking Co., a modern American baking brand and maker of the first-ever organic ready-to-use frostings and complementary line of organic baking mixes.